Last week’s New Yorker Food issue has a profile (reg req’d) of Bob Kramer, Master Bladesmith. I recalled Greg Atkinson had written about Kramer’s knives for the local paper’s Sunday magazine a few years ago. While looking that up I discovered that, perhaps spurred on by the New Yorker publicity, the Seattle Times had just run a short write-up and slideshow of him working at his Olympia shop. Kramer used to be a cook, then turned to knife sales and sharpening, and then to knife making. There’s a long wait for his pricey chef’s knives which are composed of 1,800 layers of metal.